Prepare the Okra:
Rinse the okra and trim the ends, if desired. Slice into 1/4-inch pieces.
Place the sliced okra in a medium bowl and add the buttermilk, mixing until all pieces are evenly coated.
Coat the Okra:
Pour 1/2 cup of the self-rising flour into a pie plate.
Add half of the okra to the flour, seasoning generously with salt and pepper.
Using a sifter, coat the okra with additional flour as needed. Add the remaining okra, along with more salt, pepper, and flour, until all pieces are well-coated.
Fry the Okra:
Heat enough shortening in an iron skillet, wok, or large skillet to create a 1-inch depth when melted.
Test the oil temperature by adding one piece of breaded okra; once it floats and sizzles vigorously, the oil is ready.
Gourmet Dinner Party Menu Ideas
